Dinner

Apple and Sage Meatloaf

Pre-heat oven to 350°F (180°C). In a large mixing bowl, combine ground pork, onion, breadcrumbs, milk, apples, parsley, mustard, sage, egg, salt and pepper, being careful not to overwork the mixture. Place in a greased medium loaf pan. Place pan

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Asian Pulled Pork

Combine 1 Tbsp/15 mL vermouth or sake, 1 Tbsp/15 mL hoisin sauce, brown sugar and 2 cloves garlic. Rub evenly over pork. Cover and marinate in the refrigerator 24 hours. Remove roast; sprinkle with salt. Heat oil in a Dutch

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Apple, Orange and Pecan Stuffing

Over medium-high heat, sauté onions and celery in 1 Tbsp/15 mL butter for 5 minutes, or until celery has softened. Add apples; continue cooking for 2 minutes. Transfer to large mixing bowl. Add bread, pecans, parsley, sage, and orange zest.

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Asian Roast Tenderloin

Trim any fat from tenderloins. In a non-metallic bowl or container, combine hoisin, lime juice, canola and sesame oils and ginger. Marinate pork in this mixture, refrigerated, for about 2 hours. Roast tenderloins, uncovered, at 375ºF/190ºC to an internal temperature

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Apricot Almond Stuffing

In a small saucepan, simmer apricots and juice for 5 minutes until fruit is soft. Melt butter in a skillet over medium heat. Cook onion and celery until limp. Place in a large bowl. Toss with apricots and remaining ingredients.

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Apricot Glazed Loin of Pork

Place pork roast in a plastic bag. Combine soy sauce, lime juice, ginger, garlic and pepper. Pour over roast; turn to coat. Seal bag and refrigerate for 8 hours. Remove roast from marinade, discarding any marinade, and place in a

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Bacon Wrapped Pork Medallions with Pears

Cut pork tenderloin into 8 equal slices. Place 2 slices together. Wrap a bacon slice around each 2 slices and secure with a wooden toothpick. In an oven-proof skillet, over medium-high heat, sauté pears in 1 Tbsp/15 mL butter until

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Baja Pork Wraps

Combine first amounts of garlic and cumin with coriander and chili powder. Rub on all surfaces of pork tenderloins. Roast at 375ºF/200ºC to an internal temperature of 155-160ºF (68-71ºC), about 30 to 35 minutes. Remove from oven; tent loosely with

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Barbados Chops with Black Bean Relish

Place pork chops in a large plastic bag or non-metal sealable container. Combine 1 Tbsp/15 mL canola oil, garlic, olives, jalapeno, thyme, allspice and lime juice. Pour over pork. Seal and refrigerate 4 to 24 hours. Meanwhile prepare relish. Heat

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Barbecued Asian Back Ribs

Pre-heat oven to 325°F (160°C). Lift and peel the skin from the back of each rack of ribs. Place ribs in a 2″/5 cm deep baking sheet or dish with water;cover with foil. Bake at 325ºF (160ºC) for about 1

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